Leslie Bartosh, CEC, AAC, FMP

  Mahi-mahi with glace and vegetables.   Seared Riverence , wild caught, Ecuadorian Mahi-Mahi, glace from white stock, carrot, green bean, potato. A match made in gastronomic heaven.    In the spirit of variation on a theme… I did this previously with glace made from roasted pork stock. It worked well. But this is a more harmonious combination.   Thank you, Riverence , for the great fish to use with this dish.   Thank you, Diversified Ceramics Corporation , for the great bowl to showcase this dish.      As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all!   Chef Leslie Bartosh #MahiMahi #Glace #Carrot #GreenBean #Potato #DelightfulSimplicity

  Steel head trout with Thai Sweet Chili Sauce glaze. Broiled Riverence Steel head trout, glazed with Thai sweet chili sauce on fried rice.  As always, your question or comments are welcome. Until next time, Bon Appetit Y'all! Chef Leslie Bartosh #USATrout , #SteelheadTrout , #ThaiSweetChiliSauce , #FriedRice #Riverence  

  Pulled Pork Sandwich? Yes please! Mesquite and pecan smoked, pulled pork, spicy Korean style BBQ sauce, on steamed Bao Bun. Cucumber and cilantro to cool things down.  Thank you, O’Foods / Daesang America Inc , for the great Korean BBQ sauce to use in this dish. As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all! Chef Leslie Bartosh   #PulledPork , #KoreanBBQsauce , #BaoBun , #O’Foods #Jonggausa ,  Ray Wall

I am a big believer in the use of product as a differentiating agent.   By differentiating agent, I am referring to what differentiates your operation from one just down the block.   What can the customer find at your operation that they cannot find at another. This coarse ground Dijon style mustard is a case in point.   It is made from black mustard seeds and white wine, hence the Dijon style moniker.   The aroma and flavor belie how simple it is to make!    As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all! Chef Leslie Bartosh #Mustard #DijonStyle #BlackMustardSeed  

 Sautéed mahi mahi with vegetables. Wild caught, Ecuadorian mahi mahi, sautéed; carrot; green bean; red potato and daikon. Roast pork glace.  The roast pork glace was an interesting sauce for this dish. It was strong but was balanced out nicely by the vegetables and fish. An ultra rich dish!  Thank you Riverence for the great mahi mahi to use in this dish. Thank you Diversified Ceramics for the great bowl to showcase this dish in.  As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all Chef Leslie Bartosh #MahiMahi , #PorkGlace , #Riverence , #DiversifiedCeramics

  Some days it is back to the basics. This batch of spicy, sage, pork breakfast sausage links is a good example.  The pork butt used for this needed to be broken down and ground. The bind needed to be created when the spices and seasoning were mixed in. Last, but not least, was stuffing the sheep casings. Simple tasks. But each is important to the quality of the final product. Each step requires the appropriate level of diligence to ensure the quality of the final product.   As always, your questions or comments are welcome. Until next time, Bona Appetit Y'all! Chef Leslie Bartosh #Breakfast #BreakfastSausage #SageBreakfastSausage #SpicySageBreakfastSausage

  Some days all you need is a perfectly crisp, cornmeal encrusted, fried fish, sandwich. House made tartar sauce and sesame seed bun, fried steelhead trout with the usual accompaniments. Thank you, Riverence , for the great fish to work with! #FriedFishSandwich, #SteelHeadTrout #Riverence   As always your comments or questions are welcome. Until next time, Bon Appetit Y'all Chef Leslie Bartosh